Layout for restaurants



Patented Oct. 6, 1931 Unirse siiaras PATENT OFFICE CHARLES G. HALL, or Boise, IDAHO, Assia-moza To AUTOMATIC roon MACHINERY conn PORATION, r Boise, IDAHO LAYOUT FOR RESTAURANTS Appneation med February 3, 19370. seriai No. 425,702.

'10 being delivered or transferred from the conveyor to the booths by waiters.

Turn-Stiles are provided for the. entry of the patrons into the restaurant. Provision is made for each of the patrons being required to pass a cashiers desk as they leave the eating establishment. A central office is provided on an elevated platform in order that the entire operation in the kitchen and in the dining room may be viewed from one central location.

The primary object of my invention is to conserve space in a highly congested, high rent district.

In large centers of population rent is predicated upon the number of front feet of area that is utilized. Through the use of my new and improved arrangement a minimum of front footage is required to satisfy and care for a relatively large number of patrons.

Through the use of my arrangement Jdie amount of help required for the serving` of the patrons is also reduced to a minimum.

A further object of my invention consists in providing means whereby the time required for serving the patron is reduced to a minimum.

A still further object of my invention consists in providing an arrangement, through the use of which, the proprietor, or owner of the establishment may view the entire area occupied from one central working oflice.

A still further object of my invention consists in providing means for serving the patrons from the kitchen or Work room and means for delivery of the soiled dishes and linen to the central work room for reconditioning. Y

A still further object of my arrangement consists in providing a. relatively narrow eat- 550 ing and cooking establishment and yet allow two entrances and two exits from the front of the establishment. I

Vith these and incidental objects in View,

the invention consists in certain novel features of construction vand combination of,.55

parts, the essential elements ofwhich are set forth in the appended claims, and a preferred form of embodiment of which is hereinafter accompany and form apart of this specilication. Y

In the drawings:

vshown with reference to the drawings which Y y `Fig. 1 is a plain view of the restaurant and r kitchen.4v

E 1g. 2 is a fragmentary, sectional, side view of the oice portion of the restaurant, thesame vbeing taken on line 2 2 of Fig. 1, look-v ing' in thedirection indicated. l

Like reference characters refer to like parts throughout the several views.

Zis the kitchen portion of the restaurant. Entrance doors 3 and 4 are provided for'the admission and exit of the patrons of t-he establishment. Turn-Stiles 5 and 6 are provid-,. ed through which the patrons must pass from one direction only. Entry and exit may also be made through the passageways 7 `and 8, but under normal conditions the passageways are for exit only. vWhen the patron passes.

through the passageways 7 and 8 he must :come directly in front of the cashiers desk 9. The cashiersv desk has a plurality of table tops 10 and 11 upon whichy change may be made and the charge slips deposited. The

cashier'is positioned within the recess 12 so that he may have easy access to the cash register disposed upon the cashiers desk between the table tops. A plurality of diningtables 13 are provided along one side of the restaurant.4 The tables may be placed within booths 14 or placed unprotected directly within the dining room. A conveyor 15 runs longitudinally of the eating room and the kitchen. The eating room and kitchen are divided by a partition 24. Y i

The food that is to be conveyed to the din-V ing room is deposited upon the conveyor 15 and may be picked directly therefrom by the patrons sitting in chairs or stools 16 disposed t7o V1 isthe eating portion of the restaurant and on each side of the conveyor. The food may either be taken from the conveyor by the patrons sitting at the table or within the booths, or it may be transferred from the conveyor to the tables or booths, by waiters. rl`he soiled dishes arid linen are carried by conveyor belts 17 thatiare disposed at either side of the conveyor 15. The soiled dishes and linen are delivered from the belt conveyors upon the receiving head 18 from Where they are taken to be reconditioned and reassembled for use. Kitchen doors 25 and 26 are provided for ingress and egress of the assistants to and from the kitchen. The otlice portion has an ele vated latform 19 disposed therein upon which t e mana-ger may Work. VVindoWs 20 and 2l are rovided within the respective ends of the o ce and a side Window 22 is provided within the side thereof so that the manalg? may observe the complete operation ot' t institution from one central location, access being had to the raised platform by any suitable means as by a stairway 23. The oice is situated on the same side as the tables or booths.

While the layout herein shown and described is admirably adapted to fulfill the objects primarily stated, it is to be understood that it is not intended to confine the invention to the one form of embodiment herein shown and described, as it is susceptible of embodiment in various forms, all coming within the sccehof the claims which follow:

at I claim is:

1. In a restaurant of the class described, the combination of an eating compartment and a kitchen compartment separated by a partition, an endless conveyor running longitudinally of each compartment and through the partition, a reconditioning head disposed at one end of the conveyor and a pay station disposed at the oppositely disposed end of the conve or, entrance Ways disposed at the street en of the eating compartment, and exit passageways disposed at the entrance end, said exit passageways leading ast the pty station and tables and booths isposed within the eating compartment and in spaced relation with the endless conveyor.

2. In a restaurant of the class described, the combination of an eating compartment and a kitchen compartment separated by a partition, an endless conveyor running longitudinally of each compartment and through the partition, conveyor belts longitudinally dis sed on each side of the endless conveyor an running in the opposite direction, seats arranged adjacent each side of the group of conve ors within the eating compartment, a recon itioning head disposed at the kitchen end of the conveyors, a pay station disposed at the oppositely disposed end of the conveyors, ingress and egress passageways disposed at the street end of the eating compartment, ingress and egress passageways disposed the booths.

CHARLES G. HALL,

llU 

